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Pepper Rasam Recipe

5 from 1 vote
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Course Soup
Cuisine Indian

Ingredients
  

  • Tamarind Water strain amarind soaked in water
  • 1 tbsp Black Pepper
  • 1 tbsp Cumin Seeds
  • 3 Garlic Cloves
  • 2 Tomato round one's
  • 2 pinch Asafetida
  • ½ tsp Mustard Seeds
  • ½ tsp Fenugreek Seeds
  • 2-3 Dry Red Chilli
  • ¼ tsp Turmeric Powder
  • Water
  • Curry Leaves
  • Salt

Instructions
 

  • In a mortar add black pepper, cumin seeds and make a coarse powder. Now add in garlic cloves and crush it to make base masala.
  • Cut tomatoes into small pieces and mash them with your hands.
  • In a pan heat some oil and add in asafoetida, mustard seeds, fenugreek seeds,dry red chilli and roast it well.
  • Once mustard seeds start popping add in turmeric powder and 80% of the base masala.
  • Mix everything and lower down the heat or else masala will burn.
  • Once roasted add in mashed tomatoes and cook till tomatoes are soft.
  • Now add in tamarind water and extra water if required.
  • Now add in curry leaves, salt and give it a good mix and let it come to boil.
  • Add rest of the base masala and finely chopped coriander leaves and mix well.

Video

Notes

Shilpi’s Quick Tricks
  • Use round tomatoes as they are sourer.
  • If using long tomatoes then use 3 tomatoes.
Keyword south indian
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